I’m wicked pleased to announce my 2016 Limited Edition wine kits, by Master Vintner. They’re the only Limited Edition kits with my name on them–if you know me, you know that’s a big deal. After more than two decades helping people make their own wine I’m only interested in the best.
What’s the Deal with Limited Edition?
Limited Edition is to home winemakers what vintages are to commercial wineries: once a year we assemble four different wines (two reds and two whites) and offer them for a short period of time. Winemakers have to pre-order, or they don’t get any. The kits are delivered over four months, January through April, staggered so they can get them all made in a decent amount of time as wines get racked and carboys get freed up.
The pre-order is crucial. These wines are from cool, exciting vineyards that make excellent grapes. One of the things about making excellent grapes is that it drives yields down, so there is always a limited amount of them available. We cut off the pre-orders when they reach the point where we can’t make any more kits, and those ones go to the people who got in first.
This Year’s Wines: France
All of the wines from this year come from France, with three Bordeaux grapes and one from Burgundy. While France is the world-champion maker of fine wine (other countries make more wine, but it’s not classified as ‘fine’) it’s very hard to get grapes from there.
First off, they can turn them into fine wine and sell them for a handsome profit. Second, explaining to a French grape grower that you want their grapes to make into juice for home winemakers . . . let’s just say that it can be a surreal conversation. Third, since the French are used to using all of their grapes to make fine wine, facilities to process the grapes are hard to come by. It requires the resources and expertise of a full winery operation to turn top quality grapes into top-quality wine juice. Fortunately, Master Vintner has those, and put them to good use, getting grapes at peak physical and organoleptic (flavor) ripeness and turning them into perfect juice in only hours.
Luckily, that’s what have brokers and logistics people for–doing the impossible. We manged to come away with Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Chardonnay grapes, and we’re turning them into spectacular wine kits, right this minute.
The Tasting Event
The best way to teach people about wine is to hand them a glass and let them taste it. Even better is to give a bit of background first, and to hand them a glass and a food to pair with the wine.
So that’s what we did: this September at Northern Brewer World Headquarters, Master Vintner held a wine tasting and food pairing, featuring versions of the grapes we’re using for the Limited Edition kits, and it was awesome.
I’ve been doing wine tastings for nearly thirty years now, and it’s always a thrill to share great wine with people who appreciate it. Getting to present wines as good as these to people who make their own wine is a special treat: home winemakers are so engaged, so committed to enjoying the experience and the wine, that it’s not like work at all to do a tasting like this–it’s a lot more like a really great party with friends.
I had a blast talking to my winemaking friends, answering questions and trying out the food pairings (Sauvignon Blanc paired first with goat cheese and second with honey will change the way you think about how food and wine work together) and enjoying a truly fun evening.
If you wish you could have been there for the tasting, you’re in luck: while we can’t deliver any wine for you to try, we recorded the presentation so you can see what it’s all about.
I’ll be talking more about the Limited Edition wines in upcoming blogs, but if you want to make these wines for yourself, make sure you get in early: when they’re gone, they won’t be back, and there aren’t any extras. And if you have any questions, pop in a comment below and I’ll be happy to answer them all.
The Winemaker Magazine conference for 2016 is in Santa Rosa, California. It’s the largest (and best) home winemaking conference in the world. As a columnist for Winemaker, I’ll be there as a speaker and panelist, giving lectures, answering questions, and hanging out with my wine making people.
Last year’s conference was in Portland, Oregon, and was a blast. I’m looking forward to seeing my good friends.
And some of my more sinister accomplices . . .
It’s a little too late to pick up tickets, but if you’d like to live vicariously, you can check out the conference schedule here, and you can follow my live conference updates on Twitter @Wine_Guy_Tim and on Facebook and look for the conference hashtag . . . when I find out what it is. #winemagconf2016 sounds good!
If you’re already booked and coming to the conference, I’ll see you there! You’ll recognise me by my Master Vintner shirt and my delighted grin at getting to hang out in such a gorgeous place, drinking wine with fabulous people.
Good taste doesn’t exist. It is our taste. We have to be proud of it.
If you read my blog, you know by now that I’m the Technical Winemaking Advisor for Master Vintner, the first new line of wine kits in years, and the first one sold exclusively by an All-American company. Aside from the usual sorts of things I do as an advisor (which grapes and juices, what varietals, how to package, instructions, launches, instructions, etc, etc) which fall under the heading of ‘Curation’–a designation I love because it really says what it is I do–I also make and drink the wines.
After all, how else am I going to ultimately know how they taste? The human palate is the single most sensitive analytical tool that a winemaker possesses. Not that mine is necessarily the most sensitive in the world, but it does have three decades of training going for it, and that’s what I put to use this week when I went into my cellar and pulled out samples of my very first Master Vintner wines. They’ve been in the bottle long enough to develop their full slate of flavours and aromas, which I go through on the videos below.
I’m as proud of these wines as I could possibly be. The process for making a new wine kit is long and sometimes it seems overwhelmingly complex, as you have to ensure that the wine is going to turn out right from the first time and every time. Working with the talented and dedicated folks at Master Vintner has been a joy. It’s not a matter of just making a kit, but of getting the kit painstakingly right, and good enough to put my name on it.
And it’s that good. I’m putting on a dozen new kits right away so I can fine-tune a whole bunch of winemaking parameters–oak, yeast modifications, sur lie and battonage, temperature control, barrel ageing, all of the good stuff that winemakers get to do to make every batch of wine their very own.
One final thing: when you’re watching these keep in mind that I’m a long time video presenter, but a first-time video shooter . . . I bought a brand-new camera and put it to use for the first time, and during the filming my new studio lights caught fire and nearly burned my house down, construction on the street out front got loud and then a lot louder (a pneumatic hammer on an excavator shut me down for almost two days!) and a crow stole my lens cap. It’s really a testament to how tasty the wines were that I got anything on video at all, and I’m looking forward to learning to shoot more (and better quality) in the future.
I’ve been busy! The Master Vintner website has launched and we’re busy filling it up with great wine kits, great deals and lots of cool info about making your own wine–and having lots of fun with it. One of the things I’m pursuing is making a bunch of new videos, right here in Chaos Manor.
Before I started making new videos, I went back and reviewed the stuff I’d done before, some of which is on my YouTube channel, with more on Northern Brewer’s channel. Some of it has even been bootlegged by other people, and much to my surprise some of my videos have gotten hundreds of thousands of views–how does that even work?
I thought I’d curate a bunch of them so you could pick and choose right here if you wanted to have a look at what’s going on with home winemaking right now. If you like ’em, go ahead and subscribed to my channel and you’ll get updates when new stuff is uploaded.
Note that some of these videos are of me from previous employers: don’t worry, the information is still good and you can learn just as much.
“Drink no longer water, but use a little wine for thy stomach’s sake and thine often infirmities.” (1 Timothy 5:23)
If even the Bible backs up the health benefits of wine, is it really true that wine isn’t just harmless, but might actually do your health some good? That’s a common suggestion among wine-lovers, and there appear to be some studies that back up the idea. And for a while at least, wine was suspected as a primary cause of the French Paradox.
Those lucky French people, despite a diet that features a high amount of saturated fats, are known to have a lower prevalence of coronary disease than people in other places. When scientists first realized that, one of the most popular suggested explanations for this health benefit was all the red wine the French drink. You can imagine how sales of red wine increased in North America after that theory came out. But despite the known good effects of certain ingredients in the wine, there just didn’t seem to be enough of those ingredients to create such a drastic health effect. And when you realize that on average, a French person drinks only a couple of bottles more per year than a North American, well, there goes that theory. Darn it anyway.
But don’t throw the health effects out with the wine bottle! All is not yet lost. Because despite the crash and burn of red wine as a theoretical cause of the French Paradox, there is still some evidence suggesting health benefits to moderate alcohol intake. And yes, those benefits relate to cardiovascular health. So red wine may be back on the menu after all–maybe.
Except, actually: no. According to Jason Dyck, lead author of that study,
Dyck’s study was published more than two years ago. It examined whether resveratrol, a compound found in grapes and other foods, can increase exercise capacity for those already exercising.
“We didn’t use any red wine in our study nor did we recommend not going to the gym,” said Dyck.
The study did conclude that resveratrol could help maximize exercise benefits for people with restricted exercise capacity, like heart failure patients.
To be effective, the compound would need to be used like a performance-enhancing supplement, with concentrations far beyond a glass of wine.
“To get the same amount that we’re giving patients or rodents you’d have to drink anywhere from 100 to a thousand bottles a day,” said Dyck.
In most studies done so far, even taking into account the possibility of moderate drinkers having a better income and healthier lifestyle, and factoring out non-drinkers who had quit because they had already ruined their health with alcoholism, there seems to be a correlation between improved health outcomes for moderate drinkers. They are less prone to heart disease.
Pay attention to that word, “moderate,” though, and don’t rush out and buy or make an excess of wine or other alcohol “for your health.” Too much of a good thing can reverse all those good effects. And we all know that excessive drinking leads to liver disease, heart failure, and even certain cancers, not to mention accidents and injuries caused by drunkenness. When the biblical writer says “a little wine” rather than “jugs and jugs of the stuff,” he knows what he’s talking about. It’s fine to have a large, well-stocked cellar, but you don’t have to drink the whole thing by next Wednesday.
The effects of moderate amounts of alcohol on the body are many: it helps reduce blood pressure and reduces insulin levels. It increases the levels of good cholesterol (HDL) while reducing the levels of the bad kind (LDL). It contains antioxidants that fight cancer, and it helps prevent blood clotting. But what about that reference to the stomach in the Bible verse? Does wine help the digestive system too?
Studies seem to support that idea also. Wine apparently combats certain food-borne pathogens quite well, either because of the acidity or because of the alcohol itself going to work directly on the bacteria. It even works against the bugs that cause ulcers.
But it’s important not to read too much into the health benefits. After all, something as fun and delicious as wine shouldn’t be completely perfect.
‘The absence of evidence is not evidence of absence’—Sherlock Holmes
‘If trees could scream, would we be so cavalier about cutting them down? We might, if they screamed all the time, for no good reason.’ –Jack Handy
I’ve written many times over the years about oaking your wine, including barrels, oak substitutes and élevage techniques for improvements. This time it’s a little different: it’s all about wine without oak.
Of course, not using oak on wine is a time-honoured tradition for many varietals and styles, and often for good reason. There are few things as disconcerting and deeply weird as a heavily oaked Riesling, and few Rosé wines show better with a heavy layer of deeply toasted oak covering their finish. Oak just doesn’t make sense with many highly floral-aromatic wines, which is why only a few of them get exposed to it, but there are some reds that are happy without oak as well.
Almost all red wines do get at least some oak exposure, and the trend in the last 30 years has been to over-oak lesser wines to increase their price-point and saleability. This is because oak is such an immensely useful tool. It’s often used in a knee-jerk way, both to bring out the character of wine (élevage) to cover flaws (cheating), to add a bit of glamour and sophistication to an otherwise undistinguished vintage (lipstick on a pig), and sometimes, just because ‘that’s the way it’s always been done’ (mechanical winemaking).
A happy reversal of this state of affairs has come from one of the usual suspects: Chardonnay. Easy to grow, cropping well, and relatively simple to make into drinkable wine, Chardonnay became a target for Oak Abusers in the 1980’s. Like many terrible things, it was caused by Australians. They found that the more oak they added to their heavy, hot-climate Chardonnay wines, the better they sold. A little math showed them that barrels were too expensive for polishing wine in a plonk price category, so they tended to use granulated oak products—by the shovel full. Throw in more serious wines (many from California) that used barrels like a weapon, and you had a bunch of expensive Chardonnays that were thick, viscous, creamy and woody.
More recently, ‘unwooded’ Chardonnays have shown up. Some are still in the cheap and cheerful category (under $7 in most places) but others have more serious aspirations—Kendall Jackson, makers of one of the most popular and oaky Chardonnays in America have started making an unoaked version, and the tricksiest and most clever winemakers in the New World have discovered that slightly less over-ripe grapes and no oak can not only make a better wine, one more like an old-world white Burgundy, but also that leaving off a brand new barrel means they’re much cheaper to make—and sell.
Oak isn’t the answer to every winemaking question, and to understand the complexity of the varietal character the grape can bring to a finished wine it can be very useful to taste it without any oak at all. What will happen if we peel back the layers of wood and reveal the form of the wine underneath? To figure that out, it’s important to know what oak actually does. As the man once said, if you want to break the rules, you first have to know them.
Why Oak At All?
People have enhanced aromas and flavoured wine with various things over the years, from herbs, fruits and honey to pine resin, seawater and lead-based syrup (yes, really), but in the very beginning, oak was never intended as a flavouring agent. It was a container.
Although coopers were making water-tight wooden buckets nearly five thousand years ago, these were all open-topped and wouldn’t seal airtight or stack well. Around 900 BCE technologies improved, and fully-closed, airtight barrels were available to store not only liquids, but also anything that had to be shipped—barrels are impressively light and strong, stack well, and are easy to move and handle, and keep things in good condition.
It was probably the very first person who kept wine in a barrel for any length of time who noted the amazing changes the liquid inside underwent: wines kept this way would become rich, complex and more flavourful than wines in clay containers (and way less ‘organic’ than wines kept in animal skins!)
Part of this is due to small amounts of oxygen that get introduced into the wine through barrel handling: racking from barrels and topping up (to keep the airspace in the barrel to a minimum, preventing serious oxidation). More importantly from a gross flavour perspective, toasted oak has many complex chemical compounds, each contributing flavours or textural note to wines.
Most familiar of these are vanillins: phenols in the wood interact with the wine to produce sweet, toasty aromas of honey and tobacco, often described as ‘vanilla’. Barrels also have their own tannins, just as grapes do. Not only do they contribute to astringency, mouthfeel and structural complexity, some of them help protect the maturing wine from oxidation.
Aside from the flavour and aroma of fresh-roasted vanilla bookcase, oak also helps decrease ‘green’ or tart young flavours in wine. Oak is like fine-grit sandpaper to a rough surface, levelling unevenness, taking off burrs, and giving a smooth, lustrous finish to a previously lumpy and scratchy wine.
Why and How to Not-Oak Your Wine Kit
Kit manufacturers are already producing kits that declare their wood-free status, all of which are currently Chardonnays. This is a response to the change in the commercial market, which they track very closely. As the man said, if you would plant a seed, follow the plough; you do not walk ahead of it.
If you’d like to try other varietals au naturel, you first need to consider the way wine kits use subtle procedures to achieve commercial character. Many kits require you to add oak directly into the must, before pitching yeast. This might seem a bit odd to non-winemakers, as pre-fermentation new oak is commonly only emphasised in commercial wine in regards to barrel-fermented Sauvignon Blanc, or Chardonnay. It isn’t unique to kits and kit manufacturers didn’t invent this technique. Like many great ideas, they stole it.
40 or 50 years ago, before stainless steel was ubiquitous, wines were mostly fermented much as they had been for centuries, in wooden vessels. Because of the difficulty (real or perceived) of sanitising wooden fermenters, winemakers who could afford to, adopted stainless steel as soon as they could, reaping the added benefit of much simpler temperature control in the bargain.
This changed in the last 20 years, as some commercial winemakers came to feel that wines fermented to dryness in stainless steel had less harmonious fruit character and seemed less complex even after barrel ageing. This is because during fermentation yeast modifies oak characters, sequestering some of the sharper tannins, making the wine easier to drink much earlier, and interactions between wood and wine during fermentation generates furfural compounds, which promote a coffee/tobacco note.
Of course, there are some issues with barrel fermenting red wine: it’s only suited to small lots (if you’ve ever done a red wine from grapes, imagine getting a hundred tons of grapes into and out of your barrels—wow!) and there are difficulties controlling temperature inside the barrels. Fortunately, oak-products are there to rescue the situation: chips, chunks, powders, staves, spirals and beans are used to get oak into wine without having to get the wine into wood, giving the same positive benefits at a much lower cost. They can be added directly to fermenting musts, even before the yeast, and clean-up is a breeze—they go out with the compost.
Post-fermentation oak has a more direct transfer of wood character, but it has the same outcome: a layer of character on top of the fruit that helps harmonise and smooth the flavour and aroma of the wine and promotes earlier drinking.
Summing up: without oak your wine will have disjointed fruit character, less mouthfeel, lower complexity, won’t have any notes of spice, vanilla, coffee, or tobacco and will need longer aging before you can drink it—sounds like a winner, doesn’t it? That assessment is only from the point of view of someone who is already oak-positive; a real fruit-head/oak-negative type is more likely to view it as ‘truer varietal fruit, cleaner flavour profile, a finish free of extraneous wood character, and a wine that rewards aging’, which sounds like a lot more fun, and worth taking a swing at.
You can de-wood any kit you like—any wine your favorite kit producer oaks can be unoaked, from aromatic whites, big reds and little, and anything in between. You’ll have a completely different flavour experience, but there are a couple of things to keep in mind. First, many reds achieve balance between in fruit character with the help of wood tannins. In the absence of those tannins the fruit that shines through might seem very aggressive—what’s called a fruit bomb. On the other hand, since oak can give sweet, vanilla notes the fruit could be in more balance because the acidity of the red will be easier to perceive in the absence of wood.
Second, unoaked wine does require more age to come to drinkability. Without the creamy schmear of buttery wood to smooth out aromas and acid, fruit, tannins, alcohol, and any residual sugar, the wine will seem disjointed and jangled long after an oaky version has knit together. How long? Depends on too many factors to judge, but it’s likely to be 9 to 12 months before it stops being darty and nervous and comes to drinkability.
But when it does turn that corner you’ll be drinking something very different and special: clean and unvarnished varietal fruit, harmonised only by the character the grapes brought to it, the soil it was grown in—and your hand as a winemaker.
Conjectural Technology Laboratories, a division of Tim Vandergrift Worldwide, is excited to announce the ultimate kit winemaking product, one that will revolutionise both the the use and the appreciation of wine. A decade of research and development has produced the ultimate device for detecting and defining the most subtle nuances of wine, the Beverage Vaporiser.
The Beverage Vaporiser system (also known as the Volcano for it’s cone-shaped appearance) allows the user to
Drink wine as young as 10 days old
Taste 100% of the nuances of any wine, regardless of type or quality
Identify not only grape variety and style like a wine professional, but even to name the terroir, region grown and even the vineyard, with no training or study!
“The concept is actually very simple”, says Dr. Ann Credulous, Director of the Conjectural Technology Lab for Tim Vandergrift. “Wine is a solution of organic compounds, with many volatile fractions–esters, ketones, aldehydes, thiols, monoterpenes, pyrazines, etc. For the most part The majority of volatile compounds responsible for aroma combine with sugars in the wine to form odorless glycosides. Through the process of hydrolysis, caused by enzymes or acids in the wine, they revert into an aromatic form. The act of tasting wine is essentially the act of smelling these vaporized aroma compounds. What we have done is found a way to duplicate the hydrolytic process that releases these aromas with tuned heat and vibration in a volatizing chamber.”
While the concept is simple, the results are anything but.
“Olfactory receptors cells, Dr. Credulous continues, “Each sensitive to a different aroma, pick up these compounds and transfer the information to the brain by way of the olfactory bulb. In the 1980s there was renewed focus in studying the correlation between aroma/flavor compounds in grapes and the resulting quality of wine. Scientists were able to use chromatograph-mass spectrometers to identify volatile aroma compounds in various grape varieties. It was our research into the action of the gas chromatograph chamber action that lead to the discovery of induced hyrdrolysis.”
The Beverage Vaporiser works like this: the wine to be sampled is loaded into the Volcano and is put through the patented Chromatographic Hydrolysis Chamber. There, through a tuned system of temperature, resonance frequencies and aetheric distribution algorithms, the wine is turned into a richly textured, intensely flavourful vapour. Inhaled gently, this vapour reveals every aromatic compound and every bit of the bouquet and nuance of your wine. According to Credulous, that’s the key to identifying wine like a pro.
“By extracting and concentrating all of the aromas of wine in a small volume, they’re more pronounced. Anyone who has ever struggled to identify a particular character in a wine will be able to instantly smell blackberry in a Cabernet, or cat urine in a Sauvignon Blanc! Using pre-set algorithms in the Volcano, wines will release aromatic profiles identical to famous wines and vintages, from ’47 Mouton to 2001 Screaming Eagle. Training your palate has never been easier!”
And there’s more. According the Director of Customer Experience William Nelson,
“Because we tune the precise type and quantity of volatiles that are released, we ensure that only the finest, richest aromas come out. We can make an inexpensive or very young wine release the same aromatic character of a first-growth or Premier Cru wine that’s been aged for years, even decades.”
“But that’s only the beginning: because ethanol is a volatile compound we can suppress the hydrolisation frequency of alcohol in the machine–the vapour is as delicious as wine, but won’t lead to intoxication or drunkenness! The whole point of wine appreciation is to identify the character of a wine, to appreciate it for itself. By eliminating the effects of alcohol on the nervous system we can extend that pleasure indefinitely, and consumers can use as much wine as they want, without introducing toxins into their body or straining their liver.”
Of course, consumers can set the machine to deliver ethanol if they wish, by selecting the correct menu item on the touchscreen and agreeing to the End User License Agreement.
While there are plans for several types of vaporisers, including the portable prototype shown above, the Volcano is the first wine ‘Vape’ being launched. The Volcano Classic quality is first rate, and the build quality is incredibly durable: it’s made by a German company, Snortzen-Pickel, who offer a 3 year warranty standard on every purchase. Both the aromatic tuning and chamber size are adjustable to suit your needs–it can vaporise up to three litres of wine at one time, allowing you to serve two dozen guests easily.
The Beverage Vaporiser Volcano will be available in late September, timed to use in conjunction with the 2015 harvest. “We’re extremely proud of this product,” Says Ann Credulous, “Drinking wine is now a thing of the past–and rather than just sniffing a vintage like cavemen, we can literally inhale every drop!”
It’s been over a month since I posted to this blog. In social media terms, I might as well have left on a voyage for the new world and been captured by Barbary pirates and written off for lost, mourned only by creditors and a disgruntled cat, forgotten by time and tide.
I was originally taking a two-week break to go to Mexico, in order to soak up some Vitamin D (aka, ‘lay in the sun’) and local culture (aka ‘Tequila’). I did that and had some fun, but felt a little off the second week of the trip and by the time I got home, I had a cold.
Only no, it was a case of the H3N2 influenza. In popular culture a lot of folks equate a bad cold with ‘the flu’–I’ve probably been guilty of that myself. But the truth is this: if you can get out of bed, you don’t have the flu. Between a fever that ran over 102F for the better part of a week and the constant feeling that I needed a good solid night of sleep every time I woke up, I was off my feet for a week, recovering for two more and (oh the horror!) I completely lost my sense of smell and taste for nearly a month!
Happily, that’s all behind me now, so I can get back in the saddle. I’m going to be tasting my Master Vintner series wines! They’re still very young but will have calmed down from bottle shock and be showing their true character.
I’m also hard at work on new projects with my friends at Northern Brewer, so I better get crackin’, and let the disgruntled cat and the Barbary Pirates know that I’m back amongst the living.
My first step was to clean and sanitise all of the equipment I’d be using, including my autosiphon, bottle filler, jugs and such–as always, cleanliness is next to goodliness in winemaking.
Next, I set up my racking station by the simple expedient of lifting my Little Big Mouth Bubbler on top of a convenient box on my counter. If you haven’t used one of the Master Vintner Small Batch kits yet, it’s hard to convey just what a joy this is. I’m old-school in many ways, having started off making wine in lots anywhere between 23 litres (6 US gallons) and 650 litres (three 60-US gallon barrels) at a time. With truly huge amounts you need a pump to move the wine around. A standard kit wine batch of 23 litres isn’t nearly as demanding, but lifting full carboys from one shelf to another, or putting them up on a high place so you can rack the wine down into a clean carboy on the floor (which then needs to be lifted back into the winemaking area!) starts to wear on the lower back after a few thousand batches. At only a single gallon, you can easily lift the Small Batch kits onto a convenient box or shelf above your kitchen counter, just as easy as getting a gallon of milk out of the refrigerator!
Once the fermenter was in place I racked the wine off of the sediment. Doing this is really helpful, since there’s a decent chance that the siphon will disturb sediment from the bottom of the carboy while your moving the hose from bottle to bottle. Rather than risk getting cloudy wine, it’s better to move all of the clear wine into a new vessel in one go, and then you can relax from there.
When the wine gets down to the bottom, the level of sediment needs to be carefully monitored. Remember, the point of racking is to get 100% of the clear wine and leave the muck behind, so don’t leave any of that delicious grape nectar behind.
To get and keep that tilt hands-free I usually improvise some kind of prop or wedge. Because I was making wine in my kitchen (another thing Small Batch Kits makes easy!) my carboy wedge wasn’t around. No matter: I just popped a bung under the front of the carboy and watched the levels as they dropped.
Just to make sure I was being completely efficient in my racking, I measured the amount of sediment left in the bottom of the Little Big Mouth Bubbler after it racked over. It came to just over couple of tablespoons all in all–which meant I was going to get a total of about 3.75 litres out of my US gallon (3.78 litre) batch, meaning I could fill five bottles, which is exactly what I wanted.
The wine was exceptionally clear on racking.
I could have bottled it right there, but since this was an actual test batch for quality assurance and proof of concept purposes, I pulled out my Buon Vino Minjet filter. Filtering doesn’t actually clear a wine: that’s what fining agents are for. Clearing polishes a wine so that it sparkles with a brilliance like diamonds. A former colleague had the best analogy for wine filtering: it’s the difference between a freshly washed car and a freshly waxed car. Both look great, but your eyes can instantly tell which car was waxed and polished because it glows. Same with wine.
It’s easy to see this in white wines: you could read the fine print of an EULA through that Chardonnay!
I got all four batches of wine through a single set of Buon Vino #3 pads in about 20 minutes, including sanitising and prep, going from the Chardonnay to the Pinot Noir, then the Merlot and finishing with the Cabernet Sauvignon. Yet another bonus feature of the Small Batch kits: you can make four of them and only need the tiny, convenient BV mini, rather than a much larger filter.
While larger filter systems need a washtub or a laundry sink for cleanup, the Minijet is kitchen sink-friendly for cleanup. Note that the colour you see on those filter pads isn’t anthcyanins (grape pigment) stripped from the wine. It’s suspended material from the wine itself, stained by those pigments. That suspended material, principally yeast cells and colloids, would eventually settle out of the wine on its own. Even though the unfiltered wine was perfectly clear to the eye, after a year or two in the bottle a bit of colour would deposit out on the side or bottom of the bottle. Hurrah for filtering!
Next up, time to fill my wine bottles. I had a mixture of standard wine bottles in Flint (clear) and some swing-tops, also in clear. I like using swing tops for wine that’s going to be analysed and/or destroyed in testing–not because of any technical superiority of swing tops, but because I can never seem to find a dang corkscrew when I’m in the wine lab.
Also shown in the picture above is the Handy corker. It uses a plunger and a compression sleeve to press-fit the corks into the bottles.
Because of the forces involved, it’s a good idea to use the (included) #8-sized corks and soak them in a bit of warm water before use. While I’ve used the Handy and it’s a fine unit, I had another plan in mind for my bottles. But first, I had to fill them.
Getting the bottles filed without splashing, spilling or endlessly fiddling to get the right fill level (very bottom of the neck, to leave the width of two fingers below the bottom of the cork) used to be a drag, but a siphon filler (included in your equipment kit!) makes it a snap.
The one-way needle valve on the tip of the rod stops the flow of wine as soon as you pull it up, while the volume of the rod displaces exactly the right amount of wine–when you fill the bottle to the top and then pull the rod out, the level of wine is perfect to accommodate a cork!
With the bottles filled, it was time to put corks in. My alternate scheme was to use my Italian bronze-jawed floor corker. This mighty beast has been my faithful companion for 25 years and tens of thousands of bottles of wine.
The key to how well this thing works is in the amount of leverage it can bring to bear, and how cleverly it compresses and inserts the cork into the bottles. The heart of the matter is the set of bronze jaws. Not brass–brass is too soft, and corks would wear it away in a short time, and this bronze is the same stuff they make steamship propellers out of.
The jaws move as the corking arm is pulled, squeezing the cork down to just slightly larger than the size of a pencil. When it’s at is tiniest, the cork finger comes down. pokes it into the bottle and you’re done.
It’s as easy as that, every time.
After only a few minutes all of the bottles were filled, corked and swing-capped.
Astute observers will notice that there are 15 bottles, a gallon jug and one bottle of pink wine, which doesn’t match up that well with the whole four batches of five bottles each motif I started with. The gallon jug is a blend of Cabernet Sauvignon and Merlot. I blended it at a rate of 3:2, Cabernet to Merlot, after a few benchtop trials. I’m going to let it marry in the jug for a month or so and taste it before bottling.
The pink wine is slightly notional on my part–it’s my job to do the weird stuff so you don’t have to. Or, more accurately, so I can explain it when you do it without my knowledge! It’s a blend of 4% Pinot Noir into the Chardonnay. That kind of blending is a standard technique in commercial winemaking, and I was curious to see how it would marry up with a little time in the bottle.
How does it taste? Even though it’s very young, it’s everything I’d hoped: good fruit, varietal character, smooth tannin, balanced acid and a long finish, especially for a wine just in the bottle. I’m going to do a more formal taste-test in another three weeks, and then once a month after that to see how it’s progressing.
I’ve already ordered another four kits–I’ve never made wine with so little effort or mess, and I’m going to keep production up. Heck, it’s no more work than keeping a vase of flowers on the counter, with the added bonus, it’s wine!
It’s an old saying in the restaurant industry that diners eat with their eyes first. I always thought this would make spicy food vastly less appealing, but I learned that it’s a metaphor for how perception informs reality: if you think something is going to taste good, it’s going to taste good to you. Seems clear enough, but here’s the kicker: apparently we actually drink with our preconceived notions and our expectations.
In a 2003 study by Dr. Brian Wansink of the Cornell Food and Brand Lab, diners were given free glasses of wine with their meal. Some were told it was a French wine, others were told it was a local (North Dakota) bottle. It was, in fact, Two-Buck Chuck in both cases. But the people who were shown a French label ate more dinner, and rated the food higher. Those who thought they were getting ND wine ate less and rated the meal ‘average’. Same wine, same food, different perception.
This really struck me, because over the years I’ve had a lot of calls from retailers asking for help finding a particular kind of wine for a customer. Typically they’ve had a bottle of wine on a vacation, or in a great restaurant somewhere, and they’re looking for a wine kit closest to it in flavour and aroma. I have to suppress feelings of despair at these calls, not because we don’t have something that’s stylistically close to the wine (we might even have a kit that’s nearly identical, or can be made so with a little tweaking) but because it isn’t the wine that they want to replicate. It’s the experience.
It’s even worse when the retailer starts off with, ‘They just got back from Switzerland . . .’. Typically the people were sitting on a patio on Lake Geneva, or in a ski lodge in Gstaad, and they had a wonderful white wine called ‘Fendant’. Fendant is the Swiss name for Chasselas, a grape with long history and short flavour. It’s slightly citrusy and the best examples hint at grassiness, but mostly it’s really, really neutral (hah, Swiss wines taste neutral, who would’a thought?) which is to say, bland.
But the folks were in the mountains, in a wonderfully well-organised, clean country, enjoying the fresh air and perhaps some wonderful cheeses, at peace with themselves in the center of a grand and magnificent setting. They could have been drinking lighter fluid and would have enjoyed the bouquet and ordered a second bottle. Many times people will bring a bottle home and when they open it, find it very disappointing. This is the origin of the phrase, ‘It doesn’t travel well’ . That actually means, ‘I couldn’t bring the setting and the experience home along with the wine.’
What to do? Nothing, really. There isn’t anything wrong with letting a whole experience wash over you, having it enhance your perceptions. One of the most incredibly delicious bottles of wine I ever had was a bottle of Louis Martini Cabernet Sauvignon. While there’s nothing wrong with that wine, I recall it as being utter ambrosia. But then, I was falling in love at the time, and the sky was bluer, the air was fresher, and I was the person I always wished I could be at that moment.
We can all take a bit of wisdom away from experience versus actuality: it’s always good to be mindful of what we eat and drink of itself, and to be present at every moment of our lives. As the sage once said, “Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it.”